Veggie Prawns in a Garlic, Tomato & Cashew Sauce

Love when I’m rustling around the bottom of the fridge & these kind of magical accidents happen! Kale, spinach or any leafy green can be used instead of the cabbage or bulk it up a bit more with sweet potato instead of carrot. The sauce would work great through pasta or simply as a dip.

Serves 2.

3 tbsp raw cashews

3 garlic cloves

5 cherry tomatoes

100ml water

2 carrots

1/4 courgette

30g sugar snap green beans

1/2 head Savoy cabbage

100g frozen pre-cooked prawns

2 tsp coconut oil

In a bowl, cover the cashews with water & allow to soak for at least 2 hours.

Preheat an oven to 180C and melt 1 tsp coconut oil in a roasting tray. Add the whole cherry tomatoes and peeled garlic cloves. Roast for 20-30 mins until the tomato skins have blistered.

Defrost the prawns by placing in a bowl of water.

Chop the carrot, courgette and sugar snaps into bite size pieces. Steam gently until the carrots are cooked through.

Melt the remaining coconut oil in a large frying pan. Finely slice the cabbage and sauté in the pan for about 5 mins, add the strained and rinsed defrosted prawns and continue to cook until warm through.

For the sauce: strain and rinse the cashews, add the roasted garlic and tomatoes with 100ml of water to the nuts and blitz with a hand blender until a thick sauce consistency is formed.

Add the steamed veg and sauce to the frying pan and stir together until well coated over a low heat.